Instructions: 1) In a 4-quart saucepan, combine the celery, stock, salt, rice, pepper, and tarragon. Bring to a boil over high heat, partially cover the pan, and simmer the soup over low heat for 30 minutes.

2) Place the soup in a blender or food processor fitted with the steel blade and puree until smooth. Return the soup to the pot, stir in the lemon juice and milk, do not boil, and simmer 2 minutes. Serve immediately in heated bowls.

MAKE AHEAD: The soup can be made up to three days in advance and reheated over low heat, stirring frequently.

Work time: 15 mins
Total time : 45 mins

Notes: The natural fiber of the celery and the rice thicken this elegant pale green soup. While most appropriate for a dinner party, this is also comfort food, with tarragon adding zest to the fresh celery flavor.

Serves
6.

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